INGREDIENTS
1 CUP heavy cream
3 TBSP fresh lavender flowers or 1 TBSP dried lavender flowers (with
no oils)
1 TBSP sugar
Fresh lavender for garnish
DIRECTIONS
Combine cream and 3 tablespoons lavender. Cover and refrigerate 8 hours while
cream absorbs flavor of flowers.
Strain cream, discarding flowers. Beat cream at medium speed of electric mixer, until almost stiff. Gradually add sugar, continuing to beat until cream is stiff. Sprinkle lavender flowers over cream before serving with fresh fruit or cake.
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contents copyright - FairyGardens - 2003